Easter Poke Cake is a delectable, savory, and quick Easter treat. This is the dessert to make if you’re searching for something simple but impressive. With just a cake mix, instant white chocolate pudding, whipped cream, and food coloring, this spectacular Poke Cake transforms into a magical, brilliant, and entertaining Easter dessert. But it’s so wonderful and adorable that no one would ever guess! You may turn this cake into a Rainbow or Unicorn Cake for a party by changing the colors. It’ll be a lot of fun, and there’ll be a cute birthday cake, too.

Poke Cake with White Chocolate

However, if you’ve come this far, you must enjoy poke cakes, right?

I wanted to do something different for Easter, so I made this exciting and colorful Easter Poke Cake.

White cake mix, white chocolate pudding, and freshly whipped cream are used to make this dessert.

Poke cakes are ridiculously simple to make and offer a plethora of options. You are free to mix and combine whatever cake and pudding you choose. If white chocolate isn’t your thing, substitute vanilla, cheesecake, or lemon pudding for a delectable cake tailored to your preferences. Or, in general, whatever your heart desires.

I recommend using a white cake mix as a base so that you can simply tint the batter. You can, however, use a vanilla or lemon cake mix.

What’s the best way to create poke cake?

Prepare the cake mix according to the package guidelines. Divide the mixture into four equal parts and dye each with a few drops of food coloring. Make droops of the mixture in the bottom of a greased 913-inch baking dish with a teaspoon. Place the baking dish on the counter to flatten the surface after you’re done. Swirl the colors a little using a toothpick. Bake according to the package directions.

Poke the cake after it has cooled for about 10 minutes at room temperature. Poke holes all over the top of the cake with the handle end of a wooden spoon or some similar instrument, approximately an inch apart, and let it cool fully.

To make the filling, whisk together the white chocolate pudding and milk in a mixing dish until the pudding is completely dissolved. Pour the pudding over the cooled cake before it hardens completely, making sure to fill all of the holes. Place the remaining topping on top and chill until totally set.

Top the cake with whipped cream once the pudding has set and the cake has completely cooled. I like handmade whipped cream, but if you’re in a hurry, storebought whipped topping will suffice.

Is it possible to prepare this poke cake ahead of time?

Absolutely! Poke cakes improve with age, making them the ideal make-ahead dessert. Before serving, keep the filled and frosted cake in the fridge for up to 3 days. Sprinkles should not be added ahead of time because they may color the whipped cream. If you want, you can decorate it with Easter egg candies or Peeps.

If you’re searching for a quick and easy treat to add to your dessert table, try this Easter Poke Cake recipe!

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